Toasted Spiced Seeds

Cooking time
Serves2-4 people
Vegans Gluten-free diets
Toasted Spiced Seeds

Add nutty crunch and a thwack of heat to salads, soups, Buddha bowls with these simple, spicy seeds. You can use what ever seeds you like, and any spices that call to you from the cupboard to make this toasty, transformative topping (it also make a smashing, omega-rich snack).


  • 100g mixed seeds (Omega seed mix is perfect)
  • 2 tsp tamari
  • 2 tsp maple syrup
  • 1 tbsp olive or rapeseed oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp dried turmeric
  • ½ tsp smoked paprika

Prep: 10 mins | Cook: 20-30 mins

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1. Preheat your oven to 160°C/Fan 140°C/Gas 3.
2. Tip all the ingredients into a bowl and mix to coat the seeds.
3. Tip everthing onto a lined baking tray and spread the mixture out in an even layer.
4. Slide the mixture into oven for 15-25 mins till the seeds dried and golden. They'll dry out even more as they cool.
5. Leave to cool, then tip the spiced seeds into a jar and seal.
6. A PINCH OF SPICE · Sprinkle over soups · Scatter over curries · Toss through salads · Also perfect for straight-up snacking
7. Shake things up by adding your favourite spices from your cupboard
8. Store in a cool, dark place for up to 3 weeks
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